Monthly Archive for August, 2008

Owner Jason Travi explained that he named the restaurant after Creme Fraiche as a play on words since everyone pronounces it (incorrectly) as fresh. I guess that every element of a restaurant, including its name, contributes to the experience. In this case, Stanley and I were expecting something fresh, new, innovative. You’ll see that in some ways we did, and some ways we did not.

Having called earlier, I found that they had no reservations but that they had a bar and outside patio area that were first come first serve. When we arrived, we asked for a seat and the hostess reiterated what we already expected. However, she said we could sit at one of the tables with benches outside. This was perfect since the sun was setting and I wanted a seat with lighting anyway.

We were waiting on by a young woman who was in charge of half the patio area as well as looking pretty. What I mean is she was not dressed as a server, but instead as a hostess, which may very well be what she was. I am not sure if she was new to the job or serving was just not part of her job description, but she was bad. Not get up and leave bad, but there were many problems with service throughout the meal. She was not sure what certain dishes contained, our waters were not refilled, and we were generally left alone (too much) during the meal.

The bar/lounge menu is a subset of the main one but it had plenty to choose from. We decided to share an order of a dozen oysters. It was brought out by a busboy. That’s probably not even the correct term but I am not sure what to call them. They are not waiters, they do not take orders, but they do clear your dishes and sometimes deliver your food or refill your drinks. Whoever he was, he dropped off the oysters, informed us they were all the same kind, skimming briefly over the name, and left. I was totally surprised. I have never seen a restaurant that serves raw oysters with only one selection. Furthermore, I wanted to know what I was eating, not have it plopped on the table in front of me. They were just ok. Even the sauces that accompanied it were mediocre.

Stanley and I both ordered pasta.  He had the lamb bolognese and I had the oxtail ragout. Both were truly excellent. Great balance of flavors and not over salted like many pasta dishes. A different bus boy brought the dishes and asked if we wanted Parmesan. He shaved some for Stanley then just left. I had to wait a few minutes before I could flag down a different busboy to ask for water and cheese. The only thing I could think of was that my dish already included a cheese and they would conflict?

Chef Travi’s wife is the pastry chef and while he leans towards Italian cuisines, she is French inspired. We ordered a Paris Brest thinking with a name like that, how could we lose? It was just ok. The best part was the spun sugar on top. The pastry did not taste fresh and the citrus/acidic element seemed out of place and made it a burden to eat.

Before I conclude, I need to mention that I ordered root beer which was delivered in glasses, not bottles. I was charged for each drink, including one refill. To me this is extremely petty considering with a fountain, a glass of soda probably costs a nickel. A restaurant that is trying to improve their figures through nickel and diming customers on sodas needs to have its focus readjusted.

I am conflicted having ate wonderful dishes at such an otherwise mediocre restaurant. Maybe Chef Travi could move to another restaurant? Bring his cooking, leave behind the waitstaff, general manager, and dessert menu.